Ratatouille was one of the first vegetarian recipes that I learned to make as a young cook. This humble, yet nutrient-packed veggie stew, is very easy to make and pairs nicely with a bed of quinoa or brown rice. The addition of chickpeas helps to bring up the amino acid profile so that when you serve this ratatouille with a whole grain, you will get complete protein from your meal!
The colourful vegetables used in this dish each have their own special set of phytonutrients. What are phytonutrients you say? They are micronutrients produced by plants to preserve their health as they grow. These nutrients have a beneficial effect on the human body as well. Plant phytonutrients have many anti-inflammatory and anti-oxidant effects, both of which we know are vital to good health.
by Tracey Ratelle-Westdorp
serves 4-6 people